Thursday, September 10, 2009

Recipe Spotlight: Bruschetta

Of all of my personal recipes bruschetta is always the most requested. From New Orleans to Wisconsin to Minnesota, my friends across the country rave about it! The beauty of bruschetta (like pasta and pizza) is that it can be topped with anything you have on hand. I've tried dozens of combinations, and this one is the BEST! Enjoy!

Sarah's (almost famous!) Bruschetta

Chewy garlic bread with fresh veggies, creamy avocado and tangy feta cheese drizzled with sweet balsamic glaze. Perfection in every bite.
Serves 4

French baguette, sliced into 1/2 inch pieces
2 garlic cloves, halved
3 ripe tomatoes, chopped
¼ c. red onion, diced
1 T. Fresh parsley, chopped
Crumbled feta cheese
1/2 ripe avocado, diced
¼ c. extra virgin olive oil
½ c. balsamic vinegar
Kosher salt and Pepper to taste

Preheat oven to broiling. Drizzle sliced baguette with olive oil and sprinkle with salt. Broil for 2-3 minutes until tops are browned and crisp but still soft in the middle. Remove from oven and immediately rub garlic clove over slices to impart fresh garlic flavor.

In a medium bowl combine tomatoes, red onion, splash of olive oil and herbs. Season with salt and pepper.

Meanwhile, in a small sauce pan over medium heat simmer balsamic vinegar until it is reduced by one-half. It is done when it becomes syrupy and coats a spoon. Do not let it become too thick.

Top bread slices with tomato mixture, avocado and cheese. Arrange on a platter and drizzle with balsamic reduction.

Recipe Author: Sarah Saubert

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